Consider mustard, and you probably think first of the bright yellow stuff you get in a squeeze bottle. Or maybe you prefer something a little less mild, a favorite brand of Dijon or a spicy whole ...

Making ketchup from my avalanche of summer tomatoes is a tradition. But this year I decided to take my condiment canning to the next level: mustard. This recipe is fun, easy, delicious and, because ...

Growing up, Grandma used mayonnaise as salad dressing. She had arrived in America as a young wife and mother in the early 1950s, when home cooks put mayo in everything from molded Jell-o dishes to ...

This recipe — which uses only three ingredients plus salt — is so simple that a publisher rejected it in a previous form, according to cookbook author Amanda Haas. But it’s included in the pages of ...